Doughnuts
From The Common sense recipe book, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1924Calories
43 gProtein
399 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1924 kcal
Protein43 g
Carbohydrates399 g
Fiber0 g
Sugars106 g
Total Fat20 g
Saturated Fat5.6 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol205 mg
Sodium2229 mg
Potassium790 mg
Calcium765 mg
Iron5.2 mg
Magnesium107 mg
Phosphorus800 mg
Zinc4 mg
Copper0.6 mg
Manganese2.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate24 mcg
Choline171 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 90. The excerpt below is the record exactly as published.
DOUGHNUTS: By Mrs. Green. Mix well together three cups sifted pastry flour, two teaspoon- fuls Eagle Baking Powder, one-half teaspoonful salt, and one saltspoonful mace. Beat one egg, add to it one-half cup sugar, one teaspoonful melted lard and one-half cup milk
Cook this with the app: pantry check, scaling, and the assistant.